Öchsle | All about Champagne | Lexicon & Glossary

Öchsle: Must weight; scale for the sugar content of the grapes.

Öchsle is a term from the wine industry that refers to the measurement of sugar content in grape juice. It is named after the Swabian winegrower Georg Friedrich Öchsle, who developed this method in the 19th century. The measurement of the Öchsle value indicates how much sugar is present in the grapes and is an important indicator of the potential alcohol concentration of the wine.

Im Kontext von Champagne spielt der Öchsle-Wert eine bedeutende Rolle, da er Einfluss auf die Qualität und den Stil des Schaumweins hat. Während in den meisten Weinregionen die Öchsle-Messung vor der Weinlese erfolgt, ist dies bei der Herstellung von Champagner besonders wichtig, um die Grundlage für die spätere Vergärung und den Schaum zu legen.

1. importance of the Oechsle value for champagne

The Oechsle value is decisive for the quality of champagne because it measures the sugar content of the grapes, which in turn influences the alcohol content and flavour intensity. Grapes for champagne must reach a certain degree of ripeness in order to guarantee the typical flavour and desired balance of the sparkling wine. A higher Öchsle value means more sugar, which leads to a higher alcohol content and a more intense flavour.

2. the time of harvest and the Öchsle value

In Champagne, the time of harvest is carefully chosen in order to achieve the ideal Oechsle value. The grapes must be ripe, but not overripe. Overripe grapes could result in too high a sugar content, which could make the champagne too alcoholic and unbalanced. On the other hand, underripe grapes could have an insufficient sugar content, which would negatively affect the flavour of the champagne. The ideal Oechsle value for champagne is generally between 80 and 100 degrees Oechsle.

3. the influence on sparkling wine production

The grapes for Champagne are usually harvested in the Champagne region of France. After harvesting, the grapes are pressed and the juice is fermented in the fermentation tanks. The sugar content, which is determined by the Oechsle value, influences the first fermentation of the champagne. The juice is then bottled and a second fermentation produces the characteristic foam.

4. oechsle value and terroir

The Oechsle value can also be influenced by the terroir, i.e. the combination of soil, climate and viticultural practices. In Champagne, the climate is cool and the soils are calcareous, which leads to a moderate sugar content in the grapes. The terroir can therefore have an influence on the Oechsle value and thus on the quality of the Champagne.

5. grape harvest and Oechsle value

The grapes for Champagne are usually harvested in late summer to early autumn, depending on the weather conditions and the ripeness of the grapes. Winemakers must choose the perfect time for the harvest in order to achieve the desired Oechsle value. Harvesting is often done by hand to select the best grapes and ensure that the Oechsle value meets the quality requirements.

6. quality assurance through Öchsle value

The Oechsle value also serves as a quality control. In Champagne, it is measured regularly to ensure that the grapes have the desired degree of ripeness. An Öchsle value that is too low can indicate a problem with ripening, while a value that is too high can indicate that the grapes are potentially overripe.

To summarise, the Oechsle value is an indispensable tool in champagne production. It influences the sweetness, alcohol content and flavour of the champagne. By precisely monitoring the Oechsle value, winegrowers can ensure that their grapes have the right ripeness to produce a high-quality champagne that meets the high demands of champagne lovers.

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